Muxi noodles with diced pork

1

Put the pork belly into the pan with cold water, boil for 3 minutes, and remove.

2

Cut the day lily into small pieces, chop the fungus, and chop the matsutake for later use.

3

Pour boiling water into another pot, add the blanched pork belly, spring onion segments, ginger slices, star anise and cinnamon, and boil the meat to 60% and fish out.

4

After fishing out the meat, remove the green onions, ginger, etc., and use the soup used to cook the meat to stew it.

5

Pour a little rice wine into the broth, and then add a proper amount of fresh soy sauce.

6

Finally, pour in the soup soaked in matsutake and yellow flowers and bring to a boil.

7

Slice the cooked pork belly into thin slices, and then place it into the broth pot again.

8

Add the yellow flowers, fungus and matsutake mushrooms in it, bring to a boil and stir well. The soup is boiled and simmer for about 5 minutes.

9

After boiling the soup, season with salt, pepper, and monosodium glutamate.

10

Season well and thicken with water starch.

11

After the sauce is gelatinized, change to low heat and sprinkle with the egg liquid.

12

Add the cucumber slices and stir well.

13

Add the melon slices, turn off the heat, and fry the pepper oil with a handspoon.

14

After frying the pepper oil, strain off the pepper with a small sieve and sprinkle the pepper oil into the marina pan and stir well. At this time, the brine is ready for use.

15

Noodle ingredients: 500 grams of high-gluten flour, 3 grams of salt, 1 egg, appropriate amount of water.

16

Sprinkle a little salt into the flour, add an egg and mix well.

17

Combine the dough with water, make up the dough, and knead it evenly.

18

Then cover the dough with a wet towel and relax for ten minutes.

19

Remove the dough after kneading, and repeatedly press the dough three times with a dough press to make the dough smooth.

20

Then press out the strips, press the noodles and shake them apart.

21

Boil the water in the pot, add in the pressed noodles, cook and remove.

22

Put the fished noodles into a bowl, pour the marinade and mix well. Serve.

Characteristics of braised noodles: the marinade has beautiful color, slight pepper aroma, thick soup and delicious taste, and rich nutrients. It is most suitable for eating in the spring season with sand and catkins. It can play a role in clearing lung, nourishing and health care. Warm tips: 1. Boil the pork belly to five or six until ripe. Never overcook it. Cut the slices as thin as possible. 2. In order to make the stewed soup delicious, be sure to blanch the meat in advance for a while to remove debris, and then change the water in another pot to mix the soup and cook the meat. Some friends save the blanching process and directly cook the meat. When cooked, using this kind of broth cooked without blanching water will be greatly reduced. First, the soup color will be turbid, and secondly, bad meat will have a little fishy smell when encountering it. Never use high fire when cooking soup, otherwise the soup will be turbid. 3. Choose fresh soy sauce for soy sauce, or cook ordinary soy sauce slightly, so that the taste of raw soy sauce can be removed and the marinade will be more delicious. It is recommended to use fresh soy sauce that can be eaten raw. On the one hand, the taste is good, and on the other hand, the frying process can be omitted, and the soup color will be clearer. 4. If there is no dough press to make the dough harder, you can also make hand-rolled noodles. The ratio of water and dough to this dough is one pound of flour and four taels of water. It must be harder. Or it is also good to mix the noodles and make pulled noodles. This spring health home-cooked rice "Mujia Dried Noodles" is ready for friends 'reference!